Use throughout the winter to make sauces, tomato paste, or as a salad topper.

This method has several advantages over other preservation methods. As I mentioned before, no special canning equipment or know-how is needed. And unlike canning, you can use tomatoes that aren't the best of the bunch. Just cut out any bruised spots or holes and use what is still good.

Drying them compacts them to a fraction of their original size, which is a big help when Fall freezer space is at a premium.

And finally, when the tomatoes are finished, they are nearly shelf-stable. If that winter storm knocks out electricity this year, it's unlikely they'll be ruined before you get back on the grid.

If you have no freezer or if you are living off-grid, you can also package fully dried tomatoes into oil, making them completely shelf-stable. These should be used within 6 months.

• I am not afraid of fats. I spend money on high-quality fats, even if I must sacrifice other parts of my food budget. I mostly use butter, olive oil, coconut oil, and rendered beef tallow from our freezer beef.

• I try to eat as low sugar as I can, but I never use artificial sweeteners, even stevia.

• I eat meat and dairy, but I seek out and try many recipes that are meat and dairy free.